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Mustard Fried Venison w/Gravy




Source of Recipe


traceylt/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9023.1



Take the loin and slice in 1/4 in. medallions. Coat both sides well in yellow mustard and then dip in seasoned all-purpose flour, seasoned with salt, pepper, and garlic powder.

Fry in skillet with about 1/2-inch of oil. Brown on one side and then turn and cook the other side. Only flip once because if you turn too early the coating sticks to the skillet. You can add more oil as needed.

When you are all done frying the meat, add flour to the skillet, stirring well to loosen any crust, then while stirring constantly, add hot water and cook until thick. Season . You then have gravy for rice or mashed
potatoes.

I usually serve this with green beans and homemade biscuits. I guess it's a Southern thing.